Cherry & almond cake
Simple to make and bursting with tart cherries with grated marzipan and toasted flaked almonds for enhanced texture - a perfect teatime treat
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
Ingredients
225g butter, softened, plus a little extra for greasing
175g golden caster sugar
5 eggs, beaten
225g self-raising flour, plus an extra 2 tbsp
1 tsp baking powder
zest and juice of 1 orange
255g natural marzipan, coarsely grated
200g glacé cherries, halved
110g icing sugar, sifted
50g toasted flaked almonds
12 natural whole glacé cherries
Method
Heat the oven to 170ËšC, and butter and line an 8 inch/20cm round, loose-bottomed, deep, cake tin.
Beat the butter and sugar together until light and fluffy.
Add the beaten eggs, the flour, baking powder, orange zest and juice and beat well until thick, creamy and evenly mixed.
Toss the cherries in the extra two tablespoons of flour, to stop them sinking to the bottom of the cake while cooking, and fold into the batter along with the marzipan. Take care to mix the grated marzipan well into the batter.
Spoon into the prepared tin, level and bake for 1 hour and 30 minutes or until well-risen and golden. A skewer will come out clean when ready. Leave to cool in the tin for 10 minutes then turn onto a cooling rack to cool completely.
Mix the sieved icing sugar with one tablespoon of hot water to make a loose, but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glacé cherries (if making for Easter) around the edge, using a dot of icing to fix. Drizzle the icing over the cake and finish with a scattering of orange zest.
